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Desserts
Baked peaches with honey and almonds, served with raspberry yoghurt
Serves 4 or 8 as part of a buffet selection 4 peaches or nectarines
2 tbsp honey
few pinches cinnamon
250g/9oz fresh or frozen raspberries (defrosted if frozen)
50g/1 3/4 oz flaked almonds
200ml/ tub Greek yoghurt

Preheat the oven to 190C/375F/gas mark 5. Halve the peaches or nectarines and remove the stones. Place in a baking dish, cut-side up, drizzle over the honey and sprinkle with the cinnamon. Bake for 20 minutes. Scatter the flaked almonds on top and return to the oven to bake for another 10 minutes.

Meanwhile, set aside eight of the raspberries for garnish. Crush the rest with a fork or whiz in a food processor and pass through a sieve to remove the seeds. Fold the raspberry juice into the Greek yoghurt until blended to a lovely pink colour.

Serve the peaches or nectarines with a dollop of raspberry yoghurt and a whole raspberry to garnish.

Berry cherry crumble with cherry cream
Serves 6-8 as part of a buffet selection

1 x 680g jar pitted morello cherries
450g/1lb strawberries
450g/1lb blackberries
100g/3 1/2oz plain flour
100g/3 1/2oz butter, cold and cut into cubes
100g/3 1/2oz coarse porridge oats
100g/3 1/2oz Demerara sugar
284ml tub extra-thick double cream

Preheat the oven to 190C/375F/gas mark 5 and lightly butter a large, shallow baking dish. Drain the cherries, reserving the liquid. Mix the strawberries, blackberries and cherries in the baking dish.

Sieve the flour into a bowl and rub in the butter, using the tips of your fingers, until it resembles coarse breadcrumbs. Stir in the oats and sugar and spread over the top of the fruit. Bake for 30-40 minutes or until the fruit is bubbling and the topping golden brown.

While the crumble is baking, place the reserved cherry juice in a saucepan and boil until reduced by two-thirds, then allow to cool. Place the thick cream in a small serving bowl and swirl the cherry syrup through it to give a marble effect. Serve with the warm crumble.

Pink and lime jelly slice
Serves 10-12 as part of a buffet selection

250g/9oz Nice biscuits (or use Digestives or Rich Tea)
100g/3 1/2 oz melted butter
1 x 11g sachet powdered gelatine
175ml/6fl oz warm water
1 x 400g tin condensed milk
juice of 2 large limes and zest of 1 lime
1 x 135g box strawberry or raspberry jelly
300ml/10fl oz boiling water
250ml/5fl oz cold water

Crush the biscuits in a food processor or in a bowl, using the end of a rolling pin. Pour in the melted butter and mix to combine. Press into the base of a baking tin approximately 23cm/9in square or an equivalent-sized round, ceramic quiche dish. Place in the fridge.

Dissolve the gelatine in the warm water according to the packet instructions and when cool, mix with the condensed milk, lime juice and zest. (It will go slightly curdled and lumpy due to the lime but don't worry, it will still set.) Pour over the biscuit base and chill until set.

Dissolve the jelly in the boiling water, then add the cold water and leave until completely cool. Pour over the lime layer and chill until set. Cut into squares or wedges to serve.

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